Butternut Squash Soup

Butternut Squash soup is one I have been wanting to try for awhile now. I was hoping to make a creamy version of the soup with a hint of sweetness to it.

Creamy Butternut Squash Soup

2 pounds of Butternut Squash
3 cups of Low Sodium Chicken Broth
3/4 cup of Heavy Cream
1/4 cup of Brown Sugar
1 teaspoon of Salt
1/2 tablespoon of Pumpkin Pie Spice
1/2 tablespoon of Cinnamon

Start out by toasting the cutting the butternut squash into 1 inch cubes and then toast them at 350F for 15 minutes or until the start to turn a golden brown color.

Puree the squash in a blender until very smooth. Add the chicken broth, pureed squash and salt to a large saucepan; bring to a boil. Reduce the heat to a simmer upon reaching a boil. Add in the heavy cream, brown sugar, cinnamon and pumpkin pie spice. Keep it at a low heat while you stir in the final ingredients.

Serve in individual bowls and sprinkle a little brown sugar on top if you like.

I also recommend serving with cinnamon-sugar toast if possible. Makes for a yummy dinner.